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Freshly baked artisan rosemary bread loaf in Dutch oven with golden crust

Bakery-Style Rosemary Bread

Bakery-style rosemary bread with crispy crust and soft interior, infused with fresh rosemary and olive oil.
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Course: bread
Cuisine: Italian, Mediterranean
Prep Time: 15 minutes
Cook Time: 45 minutes
Rising Time: 2 hours
Total Time: 3 hours
Servings: 8 servings
Calories: 210kcal
Cost: $4.50

Equipment

  • 1 Large mixing bowl For mixing and rising dough
  • 1 Kitchen scale Or use measuring cups
  • 1 Dutch oven With lid for steam baking
  • 1 Bread knife or lame For scoring
  • 1 Parchment paper To line baking sheet
  • 1 Cooling rack Wire rack for post-bake cooling
  • 1 Olive oil brush Small brush for oil coating
  • 2 Kitchen towels Clean, for covering dough

Ingredients

  • 3 ½ cups Bread flour
  • 2 tablespoon Fresh rosemary Finely chopped
  • ¼ cup Olive oil Extra virgin
  • 2 ¼ teaspoon Active dry yeast
  • 1 ½ cups Warm water 105°F–115°F
  • 1 ½ teaspoon Sea salt
  • 2 cloves Garlic Minced
  • 1 teaspoon Sugar For yeast activation
  • 1 teaspoon Coarse sea salt For topping

Instructions

  • Dissolve yeast and sugar in warm water
  • Mix flour and salt in a bowl
  • Add yeast mixture and olive oil
  • Add garlic and rosemary to form dough
  • Let dough rise 1–2 hours
  • Shape dough into round loaf
  • Brush loaf with olive oil and rosemary
  • Let rise again for 45 minutes
  • Preheat oven to 450°F with Dutch oven inside
  • Score the top of the dough
  • Bake covered for 30 minutes
  • Remove lid and bake 15–20 minutes more
  • Cool completely before slicing

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 100g | Calories: 210kcal | Carbohydrates: 36g | Protein: 6g | Fat: 5g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.4g | Sodium: 310mg | Potassium: 80mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 0.3mg | Calcium: 10mg | Iron: 2mg